Soup’s on!

I am particularly proud of these 2 recipes because they are what my grandmother would call ‘resourceful’. Meaning, they made use of some random stuff in the fridge, almost all of it from our CSA share. It’s my favorite kind of cooking–nothing wasted!

Summer corn chowder

3 tbsp butter

3 ears corn, kernels cut off

2 carrots, chopped

2 stalks celery, chopped

3 cloves garlic, minced

1 jalapeno, roasted and chopped

1 onion

4 small red potatoes, diced

4 cups chicken broth

1/2 c half and half

Salt and pepper

Roast the jalapeno, then sweat it in a paper or plastic bag, remove blackened skin, seeds and membrane, dice. Saute the onion, carrots and celery in butter until soft, about 5 min. Add jalapeno, garlic and saute another minute. Add diced potatoes and corn. Add broth and simmer for 20 minutes until potatoes are soft. Add half and half (or cream or milk to adjust fat levels). Season with salt and pepper to taste. Puree with a hand blender some, but not all, of the soup, if a smoother texture is desired.

Cold cucumber soup

3 cucumbers, peeled, seeded and chopped

3 green onions rough chopped

1 clove garlic

6oz plain greek yogurt

1/2 c light sour cream

1/4c or a rough handful each of parsley and mint

juice of 1/2 lemon

Salt

Puree all of it in a blender or food processor. Chill 2 hours.

Photo Aug 15, 4 10 21 PM Photo Aug 09, 12 54 56 PM

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